SERVES 4-6
DIPPING SAUCE Break up 100g dark chocolate (about 70 per cent cocoa) and place in a small bowl. In a small pan, bring 100ml smooth orange juice to the boil. Pour this over the chocolate to submerge it. Leave for a minute or two until the chocolate is starting to melt, then give it a whisk. If necessary repeat until the chocolate has completely melted and you have a smooth, amalgamated sauce. Sweeten with a little caster sugar if wished. The sauce can be served hot the consistency of single cream, or cold when it will thicken to the consistency of whipped cream. It can also be reheated in a bowl set over a pan containing a little simmering water.
DIPPERS Serve with your choice of dippers. Strawberries work well. We used mini meringues from Marks & Spencer, heart-shaped marshmallows from Dr Oetker and small versions of the Chocolate Valentine Cookies (recipe page below).